I’ve always been curious about baking with puff pastry yet this is my first time: a puff pastry virgin no more!
Last week I saw a beautiful recipe on the cool blog, gourmet food, for asparagus tart with caprino de cabra that convinced me that is was about time for me to give it a try. The recipe uses lots of dairy. Aside from the filling, the puff pastry is loaded with butter. I was saving up, having eaten mostly vegan that week, so I splurged a bit with this one.
This was for a picnic lunch on our recent wine-tasting weekend trip to beautiful Sonoma County. We planned it around the spring wine pick-up at Williams Selyem. People are so excited about that winery. Several of our friends wanted to go with us but most of them bagged it when they learned that the event coincided with Mother’s Day. Chris was free, which was perfect. And we were extra lucky this time: our friends Devin and Jocelyn invited us to stay in their new cabin in the woods in Guerneville. (Unfortunately they couldn’t come themselves: a wedding in Southern California.) The cabin is nestled among so many stunning and remarkably tall redwood trees. The trees surrounding the house were enormous! I always feel like I’m inside a cathedral when I am among redwoods. Awesome.
asparagus, fava and edamame tart
¾ lb asparagus
½ cup fava beans, shelled, blanched and popped out of their inner shells
½ cup milk
1/3 cup water
1 tbsp flour
1 container frozen puffy pastry (14oz or ~400grams)
2 egg yolks, lightly beaten
4tbsp sweet onions, chopped fine
3 tbsp parsley
1/3 cup parmesan cheese
4-5 tbsp olive oil
Crushed red pepper
Freshly ground black pepper
Chives for decoration
Defrost puffy pastry in the fridge for 20-24h. Bring to room temperature 3 hours before use.
Peel asparagus outer skin and discard then cut tips off and reserve for decorating the top of the pie. Using potato peeler, shave all spears thinly.
Using a saucepan, combine shaved asparagus, onion, olive oil, water and milk. Bring it close to a boil and cook for a couple minutes. Add edamame and fava. Continue cooking for another minute or so. Juices should be absorbed by the vegetables. Mine didn’t completely, so to thicken it, I dissolved a tablespoon of flour in 1 or 2 tablespoon of cold water and poured it over vegetables. Mix to incorporate. Remove from heat.
Add salt, peppers, cheese, parsley and egg yolks. Immediately mix to combine then let cool for about 15 minutes.
Preheat oven to 375F
Stretch puffy pastry in a rectangular Pyrex type glass baking dish leaving some dough along the edges. Pour vegetable mix over pastry. Attractively arrange asparagus tips on top. Sprinkle some parmesan cheese on top and bake in the oven for about 35 minutes. Edges will turn into a golden color and become a bit flaky. Remove from oven. Let cool down completely.
Now get a good bottle of wine, some country bread and enjoy the spring.